Beijing Beef (Panda Express Copycat)
This Beijing Beef (Panda Express Copycat) recipe is truly something special. A sticky, sweet, tangy sauce with just the right amount of spice marries crispy bites of beef with sautéed bell peppers and onions. Craving Panda Express’s takeout? Try this at home instead!
Ingredients
- 1 pound flank steak, sliced into ¼” slices (against the grain)
- 1 cup vegetable oil
- 1 red bell pepper cut into ½“ pieces
- 1 yellow onion cut into ½” pieces
- 4 cloves minced garlic
- 4-6 tablespoons cornstarch
BEEF MARINADE:
- 1 large egg beaten
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- 1 tablespoon cold water
SAUCE:
- ¼ cup water
- 2 tablespoons honey or sugar
- 3 tablespoons ketchup
- ¼ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 ½ tablespoons sweet chili sauce
- 2 tablespoons rice wine vinegar
- 1 ½ teaspoon red pepper flakes
- 2 teaspoon cornstarch
Instructions
- In a large bowl, whisk together the ingredients for the beef marinade (egg, cornstarch, salt and water). Add the steak and stir well to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, whisk together all ingredients for the sauce and set aside.
- After 30 minutes, coat steak in 4 tablespoons cornstarch, until evenly coated. You can add up to 6 tablespoons if there’s not enough to coat all of the steak.
- Heat oil in a large wok over medium high heat. Cook the steak in batches, frying until golden brown on both sides. Remove and set aside and repeat until all of the steak is cooked.
- Drain almost all of the oil from the pan, then return to medium heat. Add in the onion, peppers and garlic and sauté for ~3-4 minutes. Add in the sauce, stir well and bring to a gentle simmer. Cook for a few minutes, until the sauce starts to thicken.
- Add back in the beef and stir until well coated. Remove from heat and serve hot.
Tried this recipe?Let us know how it was!